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Strawberry jam in a slow cooker

0
2365
Kitchen Russian
Calorie content 184.6 kcal
Portions 2 p.
Cooking time 50 minutes
Proteins * 0.3 g
Fats * 0.2 g
Carbohydrates* 45.5 g
* per 100 gr. product
Strawberry jam in a slow cooker
Content

Strawberry jam in a slow cooker is one of the ways to harvest strawberries for the winter. The jam turns out to be a homogeneous puree-like consistency, therefore it is ideal as a sauce for pancakes, yoghurt, ice cream and casseroles. The jam is heat-treated within 5 minutes, so strawberries retain all the beneficial properties and vitamins.

Ingredients

Cooking process

step 1 out of 5
To make strawberry jam, berries can be used both large and small. Rinse the strawberries well under running cool water and leave for 5-10 minutes in a colander to drain the water. Then we remove the sepals from the berries. Grind strawberries in a blender until puree.
step 2 out of 5
Put the finished mashed potatoes in a multicooker bowl and add plain and vanilla sugar. Stir the mass with a silicone spatula and put the bowl in a slow cooker. We set the active cooking mode "Cooking" or the "Steam" mode to quickly bring the strawberry mass to a boil. Programs such as "Simmering" or "Stewing" are not suitable for us, since we want to preserve the maximum benefit in the berries and carry out the cooking process as quickly as possible.
step 3 out of 5
When the jam starts to boil, a foam will form on top, which will begin to rise. Turn off the multicooker immediately and leave the jam to cool for 10-15 minutes.
step 4 out of 5
Remove the foam with a spoon and turn the cooled jam back on to the "Cooking" mode, bring to a boil and boil for 5 minutes. During this time, we rinse and sterilize the cans, boil the lids.
step 5 out of 5
Put the finished hot jam in sterilized jars, close the lids tightly and leave at room temperature until it cools completely. Then we transfer the jars of strawberry jam to a cool dark place for storage.

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